A blog about cooking, writing, reading, and living in Nashville served up with a side dish of irony.

Friday, February 24, 2012

Sopa de Fideo, Italian Style

Here is a slice of toasted crusty Italian bread, torn to pieces.

And here is a variation on the Veneto classic "Pasta e fagioli" using fideo noodles, cannellini beans, garlic, and sour cream. I made this soup days ago, and to use one of my friend's favorite phrases, I have been "eating on it" for a week. The combination of fideo, a pasta that almost melts when cooked, and sour cream makes this soup delicious.

Heat the broth in a medium sauce pan, then add the sauteed onion, the beans, the seasoning, and the garlic. Bring to a boil, then lower to a simmer. Add the butter and the noodles, which should cook in about 7 minutes. Then remove from heat and stir in the sour cream.